Baking 101: Carrot Peanut Cake

Winter gives us reasons to enjoy food. Whether it’s tea time or any other time of day, we’re constantly craving something to eat. We want a samosa, a bowl of soup, that special dessert — the list is endless. Our bodies need the extra care and nutrition during this season, as so nature provides us with foods rich in vitamins and energy.

Carrots and peanuts are both winter specialties. Combine them with the healing properties of cinnamon and you get a powerhouse of vitamins. I will take you through a step-by-step recipe for making a Carrot Peanut Cake. It’s a foolproof recipe, and with our Baking 101 advice, you can be sure to whip up the perfect cake every time.

Ingredients:

Peanuts – 1 cup (100 grams)

Raw Carrots (finely grated) – 2½ cups (340 grams)

All Purpose Flour – 2 cups (260 grams)

Baking Soda – 1 teaspoon

Baking Powder – 1½ teaspoons

Salt – ½ teaspoon

Ground Cinnamon – 1½ teaspoon

Eggs – 4 (large)

Granulated White Sugar – 1½ cups (300 grams)

Vegetable or Canola Oil (or any flavorless oil) – 1 cup (240 ml)

Pure Vanilla Extract – 2 teaspoons

Preparation time : 20 minutes

Cooking time : 25-30 minutes

Number of servings (yield) : 8-10

Instructions:

Prepare the pan by coating it with oil and dusting with flour

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven

Coarsely chop the peanuts

Peel and finely grate the carrots

Whisk flour, baking powder, baking soda and sift them together 3 to 4 times

Add salt and cinnamon in with the dry ingredients and mix with a whisk

In the bowl of an electric mixer (or with a hand mixer), beat the eggs until frothy (for about 1 minute)

Gradually add the sugar and beat until the batter is thick and light colored (for about 3 to 4 minutes)

Add in the oil in a steady stream and then beat in the vanilla extract

Add the flour mixture and beat just until it is incorporated

With a large rubber spatula, fold in the grated carrots and chopped nuts

Evenly divide the batter in the pan (hit it on the counter 3 to 4 times to make sure all air bubbles are removed). Bake for 25 to 30 minutes (or until a toothpick inserted in the center comes out clean)

Remove from oven and let cool on a wire rack. After about 5 to 10 minutes, invert the cakes onto the wire rack, remove the pans and then let it cool completely

Baking 101:

Make sure you pre-heat the oven

Grease your pans

Make sure all the ingredients are at room temperature

Sift the dry ingredients 3 to 4 times together

Add the eggs one by one

Follow all instructions carefully

Hit the pan on the counter top 3 to 4 times after adding the batter to ensure all air bubbles are removed

I am a stay at home mom and in the future want have my own cafe or restaurant. I am a Punjabi and Kashmiri so when it comes to being a food lover it runs in my blood. My mother is an amazing cook and is a huge inspiration for me.